The two varieties of seaweed which flavour our new Rustic, red Dulse & bright green Sea Lettuce, are sustainably hand harvested from this very stretch of pristine East Devon coastline.At the end of March we spent a fascinating few hours at the farthest reaches of Jacob’s Ladder beach in Sidmouth with expert harvesters Ellie and Tony of Ebbtides, learning to …
Goat’s Cheese Fondant with honey marinated beetroot
Goat’s Cheese Fondant with honey marinated beetroot & pomegranate has been kindly created for us by Elly Wentworth, Head Chef at The Angel Dartmouth, the celebrated, relaxed fine dining restaurant on the Dart. Former Masterchef The Professionals Finalist, Elly creates accomplished dishes that deliver bold flavours and showcase the best produce from within a 30 mile radius.
Dorothy’s got a new sidekick
Dorothy’s Diary #2 We have exciting news! Dorothy has a new sidekick, Dotty!Exciting news from Coolings Farm! Dorothy the heifer calf has a new best friend called Dotty. Dotty was born on the 21st January and named by the Wotton’s young daughter, Grace. Dorothy and Dotty are currently living in a comfy barn next to some lambs. They will both …
When Julia (and her film crew) came to visit
Julia Bradbury visited Sharpham to film her new ITV walking series and we were delighted to introduce her to Sharpham Cheese.In Cornwall and Devon Walks Julia went off the beaten track exploring Cornwall and Devon by foot, meeting the people who live and work in these two spectacular counties and sampling some of the West Country’s legendary fare. In Episode …
Brie Beignet Fritters with Fruit Chutney
Classical French cheese fritters which mix Sharpham Brie with choux pastry. They’re lightly fried in oil and served with fruit chutney or garlic mayonnaise. The brie gives the beignets a creamy texture and works really well with fruit chutney or garlic mayonnaise. An ideal starter or a light lunch served with a green salad. Another great recipe from chef and recipe creator extraordinaire, Ray Lorimer.
Spiced Moroccan Grains & Chick Peas with a Ticklemore Crust
Moroccan grains and chick peas tenderly cooked in a mild curry paste and vegetable stock. Baked with roasted red peppers and a Ticklemore and coriander crust. Another delicious dish created for us by chef and recipe creator extraordinaire, Ray Lorimer. Preparation required the day before you want to make it though so plan ahead!
Creamy Sharpham Brie Soup
Friend of Sharpham, Ray Lorimer, Food Consultant & Nutritional Recipe Development Specialist has created several delicious recipes using our cheeses. Here is Ray’s creamy Brie soup with the delicious mellow taste of Sharpham Brie, a zingy topping and the chance to add more Brie on top if desired (and why wouldn’t you?)
Ticklemore & Rustic Tagliatelle with Pepper and Oregano
Created by Sasha of Sasha Pasta. This simple but delicious dish is the perfect winter warmer, where the cheese is the star of the show! Sasha uses her favourite Sharpham classics mixed with garlic, pepper and herbs.
Sasha Pasta delivers freshly made pasta dishes to your door, handmade every morning in their N1 London kitchen.
Washbourne and Mixed Mushroom Tart
A recipe from our very own Peter H, who is not only Sharpham’s Production Manager, but a trained chef too. He has created a delicious, savoury tart, full of flavour and packed with the deep umami notes of mushroom and complemented by our award winning Washbourne sheep’s milk cheese. We’ve tried it and it is lovely!
Dorothy’s Diary. Meet our new Jersey calf.
Annie has been getting to know the new calf on the farm which looks after our Sharpham herd.This is Dorothy, our new heifer calf who was born on Christmas Day. She lives at Coolings Farm – in East Prawle – where the farmer, Jonny, looks after her along with our other cows.She’s fed a mixture of calf milk powder mix, …